Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce

• 100 grams Chicken tenders (or breast meat)
• 1 Japanese leek (or green onion)
• 2 Umeboshi
• 1 tbsp Mentsuyu (3x concentrate)
• 1 tsp Vinegar
• 1 Shio-kombu
• 1/2 tsp Dashi stock (or kombu tea)
• 150 ml Pasta cooking water
• 1 Shiso leaves, nori seaweed, sesame seeds, yukari
• 2 Umeboshi

1. Remove the pits from the umeboshi, and mince into a paste.
2. Cut the chicken tenders into bite-sized pieces, and season with salt and pepper.
3. Slice the leek or green onion on the diagonal.
4. Cook the pasta in plenty of boiling water with 1 teaspoon of salt.
5. Just before the pasta is cooked, take out 150 ml of the cooking water, and dissolve the dashi stock granules.
6. 4 minutes before the pasta is cooked, heat oil in a frying pan and stir fry the chicken.
7. When the chicken is cooked, add the leek or green onion.
8. Add the pasta cooking water with dashi and the ingredients to the frying pan, then add the pasta.
9. Adjust the flavoring with shio-kombu.
10. Turn off the heat while there's still a lot of liquid in the pan.
11. Transfer immediately to serving plates, add the toppings of your choice and it's done.
12. If you add more umeboshi on top it'll be even more delicious.
13. If you have some umeboshi paste in a tube, that's perfect.
14. It's healthier if you steam the chicken and put it on top at the end, almost like the restaurant version.
15. Take a look atby user "An anne".

chicken tenders, japanese, vinegar, stock, water, shiso leaves

Taken from cookpad.com/us/recipes/158967-just-like-that-restaurants-umeboshi-and-chicken-tender-pasta-with-kombu-sauce (may not work)